Brussels sprouts are nutritional superstars on their own, thanks to glucosinolates—compounds linked to lowering cancer risk. Combining them with crunchy nuts and sharp cheese makes this a hearty vegetarian side, with 9 grams of protein and 4 grams of fiber per serving plus heart-healthy monounsaturated fat from the nuts.

Advertisement - Continue Reading Below

Cal/Serv:
195

Yields:
8
servings

Total Time:
0
hours
25
mins

Ingredients

1/2
c.

hazelnuts

1 1/2
lb.

Brussels sprouts, trimmed

1

lemon

3
tbsp.

plus 1 tsp. olive oil

3
tbsp.

finely chopped chives

1/2
c.

flat-leaf parsley leaves

4
oz.

Pecorino Romano, shaved with vegetable peeler

Kosher salt and pepper

Directions

Heat oven to 325°F. Place hazelnuts on a rimmed baking sheet and roast until deep golden brown. Transfer to a clean dishtowel. When cool, rub in towel to remove skins, then coarsely chop nuts and set aside.

Using a food processor fitted with the thinnest slicing blade, thinly slice Brussels sprouts (you should have about 6 cups).

Heat broiler and line same rimmed baking sheet with nonstick foil. Slice half of lemon into 1⁄3-in.-thick slices, lay on prepared baking sheet, and brush with 1 tsp oil. Broil until charred and tender, 2 to 3 minutes. Let cool, then chop if desired; transfer to a large bowl.

Juice remaining lemon half into large bowl, then add remaining 3 Tbsp oil, 3⁄4 tsp salt, and 1⁄2 tsp pepper. Add Brussels sprouts and toss to coat; fold in chives, parsley, and half of Pecorino and hazelnuts. Arrange on a platter and top with remaining Pecorino and hazelnuts.

A Part of Hearst Digital Media
Prevention participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.